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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 12 COST: LOW
1 POUND (450 gr.) DICED PUMPKIN
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4 EGGS
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3 OZ. (90 GR.) GRATED PARMIGIANO REGGIANO
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SALT AND PEPPER A PINCH
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1/4 CUP (50 GR.) UNSALTED BUTTER
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RIGATINO OR BACON
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2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
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RECIPE
HEAT OVEN AT 450°F
IN A NON STICK FRY PAN, PLACE THE OLIVE OIL, PUMPKIN AND SALT OVER MEDIUM HEAT
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COOK UNTIL THE WATER IS COMPLETELY REDUCED, ABOUT 30 MINUTES. START TO PREPARE THE TALEGGIO SAUCE.
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IN A LARGE BOWLE, PUT THE BESCIAMELLA SAUCE, THE COOKED PUMPKIN AND GRATED PARMIGIANO CHEESE
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ADD THE EGGS, SALT AND PEPPER, MIX WITH A HAND BLENDER
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BUTTER INDIVIDUAL CASSEROLE DISHES, DEPENDING ON THE SIZE OF YOUR DISHES THE AMOUNT OF APPETIZERS WILL VARY. PLACE THE INDIVIDUAL CASSEROLE DISHES IN A BIG CASSEROLE DISH AND ADD SOME WATER
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FILL THE CASSEROLE DISHES AND PUT IN THE PREHEATED OVEN. BAKE 30 TO 45 MINUTES OR UNTIL READY.
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TAKE OUT OF THE OVEN AND COOL
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COOK THE RIGATINO OR BACON TO A CRISPY CRUNCH
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TAKE THE APPETIZERS OUT OF THE CASSEROLE DISHES FLIPPING THEM ON INDIVIDUAL DISHES, SERVE WITH THE TALEGGIO SAUCE AND THE CRUNCHY RIGATINO. SPRINKLE WITH EXTRA PARMIGIANO CHEESE. BUON APPETITO!!